Vietnamese Noodle Salad
Serves 2
- 200 g firm marinated tofu, cut into cubes
- 100 g vermicelli noodles, cooked per pack instructions
- 300 g fine cut slaw mix
- 0.25 cup fresh mint leaves, roughly chopped
- 0.25 cup fresh coriander leaves, roughly chopped
- 3 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 2 tbsp extra virgin olive oil
- 1 lime, juiced
- 2 tbsp crushed peanuts
